Easy Stuffed Portobella Mushrooms Recipe shows how to make stuffed baby bella or white mushrooms packed full of cheese and so much more! This simple cheesy stuffed portobello mushroom recipe is certain to be a hit.
Easy Stuffed Mushrooms
These vegetarian stuffed portobella mushrooms, or baby bella mushrooms, are one of my favorite easy appetizers. You could use white mushrooms too but with this recipe I always seem to grab baby bellas.
When you only need five simple ingredients for this baby bella mushroom recipe, there’s no denying that it’s beyond simple to make.
There are actually many occasions when you can easily serve up this easy stuffed mushroom dish. I love to have this made up for family and friends and it’s really great as an appetizer dish for holiday or Christmas gatherings as well.
In fact, I’m pretty certain that every time that I make these stuffed mushrooms, there’s literally NOTHING ever left over. I take that as a very good sign when I’m deciding if a recipe is good enough to make again.
And when it comes to the simplicity of this baby bella mushroom recipe, I think the portion that takes the longest is the prepping and preparing of the mushroom. Once you get past that, it’s all downhill and simple from there!
This is the perfect easy stuffed mushroom recipe that is sure to impress. Every time you serve it.
Stuffed Baby Bella Mushrooms
The key to this recipe is the combination of simple ingredients. There’s no doubt in my mind that portobella mushrooms are one of the easiest and hardiest flavors there is. Having them for this recipe is key.
Not only do they add in so much flavor and taste but they also are a strong and secure way to keep all that cheesy goodness on the inside as well. After all, you can’t have stuffed mushrooms without any actually stuffing in it, right?
I’m pretty certain that you can easily make an entire meal out of just this Portobella or baby bella dinner recipe. It has that much substance and flavor to it, that it can be very filling as well.
I also LOVE the fact that I can just grab one and pop it in my mouth. This means that I have less clean up to worry about after I’m done eating because there’s a strong possibility that I won’t even have to dirty up a plate!
Of course, if you’re serving these at a party, plates and forks are probably going to be a requirement. 🙂
Baby Bella Mushroom Recipe
Here’s the truth. I love a simple recipe. And while I love complex ones, too, I find comfort knowing that there are plenty of ways to cook up a delicious food item without having to spend hours in the kitchen.
When I’m craving something hearty but really don’t want to eat meat, I know that baby bella mushrooms are always my go-to choice of food. And I think that once you make this easy stuffed mushroom recipe, you’re going to agree with me as well.
And since we’re on the topic of appetizers, don’t forget to check out my Classic Cream Cheese Stuffed Mushrooms, Homemade Honey Buffalo Cauliflower Bites and also this Crispy Cheesy Zucchini Fritters recipe as well.
All are easy dishes to start off any meal!
Ingredients needed to make Stuffed Portobello Mushrooms
- Baby portabella mushrooms
- White wine
- Salt & Pepper
How to Make Stuffed Mushrooms
Heat the oven to 400 degrees Fahrenheit.
Brush off mushrooms with a brush or slightly damp towel.
Core the mushrooms and set stems aside.
Arrange mushroom caps in a 9×13 pan with the top down.
Put the mushroom stems, 2 tablespoons breadcrumbs, garlic, 1/4 cup of the parmesan cheese, and 2 tablespoons of white wine into a food processor.
Blitz to combine ingredients until they are finely chopped.
Add salt and pepper to taste and mix for another couple of seconds to combine. The mushroom stuffing should be moist enough to hold shape when compressed, but not saturated.
Spoon stuffing mixture into each of the mushroom caps.
Sprinkle 1 tablespoon of breadcrumbs over the stuffed mushrooms, followed by two tablespoons of Parmesan cheese.
Pour about ¼ cup of white wine into the pan—this is to help steam the mushrooms as they cook – this should be enough to put a shallow layer of wine in the bottom of the pan, but not enough to make the mushrooms float.
Cover the pan with foil and bake for 30 minutes.
After 30 minutes, remove foil and continue to bake the stuffed mushrooms for an additional 10 minutes, or until the mushrooms are tender.
Remove from the oven and enjoy!
How Do You Prepare Portobella Mushrooms for Stuffing?
This is the most important part of this entire recipe. You need to properly prepare the mushrooms before you stuff them with anything.
The easiest way to clean out the middle of the mushroom is to use a small spoon that you can use to scoop out the middle and scrape off the gills of the mushroom. Once you have that done you should have created a small area in the middle of the mushroom that you can then stuff with the rest of the ingredients.
You’re also going to want to wash off the mushrooms and also make certain that they’re dried completely as well.
Are Portobella Mushrooms Good for You?
Yes, very good. They’re good for having more Vitamin B in your system and can be a great asset in helping you to maintain a healthy gut.
Is it OK to Eat the Gills?
No, I’m not talking about fish here in reference to the gills. You’ll notice that mushrooms tend to have little ridges which are what are called “gills.” And while it’s totally fine to eat them, they do leave the mushroom looking a let less pretty than it could.
And since you’re here to find out how to make stuffed mushrooms, you’re going to be scraping those off anyway so it really doesn’t matter.
How Do You Know if Portobella Mushrooms are Bad?
Mushrooms are actually one vegetable that can go bad pretty quickly so this is important to pay attention to. The first thing that you’re going to look for is to make certain that there aren’t any bad spots or dark areas on the mushroom.
The next is that you need to let your nose do some of the talking as well. If you smell anything sour, that’s a big indicator that the mushrooms need to be tossed out.
And lastly, the mushrooms should not be slimy at all. And if they are, this isn’t something to just wash off. Slimy mushrooms need to be tossed and discarded.
How Do I Store Cooked Stuffed Mushrooms?
If you’re lucky enough to have any of this cheesy portobella mushroom recipe left, you’ll want to store them properly to reheat and enjoy. Put them in an airtight container and place them in the fridge. They should be fine for up to three days.
The best way to reheat the mushrooms is to use your oven on low and slow heat. You can try to reheat them in the microwave but this tends to have them become soggy and not as good.
What kind of breadcrumbs should I use in stuffed mushrooms?
Have fun with this. You can change up the flavors of the breadcrumbs easily. Try Italian herb or even Garlic and see which ones you like best.
And if you don’t have flavored bread crumbs, don’t worry. Regular flavored works perfectly as well.
More Mushroom Recipes
First I have to tell you about my Classic Cream Cheese Stuffed Mushrooms. Boy oh boy are they worth a try too. Especially if you’re a fan of crab and shrimp. Oh so good.
Our other favorite mushroom recipes are below. All are definitely worth a try!
- Homemade Cream of Mushroom Soup
- Portobello Mushroom Pizzas
- Creamy Beef and Mushroom Stroganoff
- Slow Cooker Pork Potatoes and Mushrooms
Easy Stuffed Portobella Mushrooms Recipe
- Heat the oven to 400 degrees.
- Brush off mushrooms with brush or slightly damp towel. Core the mushrooms and set stems aside
- Arrange mushroom caps in a 9x13 pan with the top side of the mushroom down.
- Put the mushroom stems, 2 tablespoons breadcrumbs, garlic, ¼ cup of the parmesan cheese, and 2 tablespoons of white wine into a food processor
- Blitz to combine ingredients until they are finely chopped
- Add salt and pepper to taste and mix for another couple of seconds to combine. The mushroom stuffing should be moist enough to hold shape when compressed, but not saturated
- Spoon stuffing mixture into each of the mushroom caps.
- Mushrooms must be packed and somewhat over flowing or full.
- Sprinkle 1 tablespoon of breadcrumbs over the stuffed mushrooms
- They will look like this.
- Followed by two tablespoons of Parmesan cheese.
- Pour about ¼ cup of white wine into the pan – this is to help steam the mushrooms as they cook – this should be enough to put a shallow layer of wine in the bottom of the pan, but not enough to make the mushrooms float.
- Cover the pan with foil and bake for 30 minutes
- After 30 minutes, remove foil and continue to bake the stuffed mushrooms for an additional 10 minutes, or until the mushrooms are tender.
- Remove from oven.
- Enjoy every bite!